Thai chicken and spinach curry

This makes a tasty and healthy midweek meal

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4




1 tbsp oil

500g chicken breast, sliced

50g Thai green curry paste

300g chestnut mushrooms, halved

400ml tin reduced-fat coconut milk

100g frozen peas

260g bag spinach

juice 1 lime

handful of coriander, chopped


1. Heat the oil in a large frying pan and fry the chicken for 5 minutes. Add the curry paste and mushrooms and cook for 2-3 minutes.

2. Stir in the coconut milk and peas, bring to a simmer and cook gently for 7-8 minutes.

3. Stir in the spinach and cook until just wilted. Add the lime juice, season to taste and then sprinkle with the coriander. Serve with cooked brown basmati rice.


Try using Thai red curry paste instead of green and replace the peas with green beans.

Recipe and image courtesy of

One Response to Thai chicken and spinach curry

Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.